Ingredients

Method

• For the risotto:
• 4 T butter
• 1 onion, finely chopped
• 2 leeks, finely chopped
• 1 garlic clove, finely chopped
• 500 g risotto rice
• 1 cup white wine
• 3 cups chicken or vegetable stock
• salt, to taste
• 2 heads cauliflower
• 1/2 cup cream
• 2 T olive oil
• 4 T butter
• 1 T preserved lemon, finely chopped
•  salt, to taste
• 50 g Parmesan, grated, plus extra for serving

Method

Ingredients

1. Preheat the oven to 180°C. To make the risotto, melt the butter in a large saucepan, then add the onion, leeks and garlic. Sauté over a low heat for 20 minutes. Add the risotto rice and heat through, then transfer to a roasting bag.
2. Bring the wine and stock to the boil in a saucepan. Transfer it to the roasting bag, season and seal. Place the bag in a roasting tray and cook in the oven for 20 minutes.
3. Steam 11⁄2 heads cauliflower until tender, then blend with the cream until smooth. Season
to taste.
4. Heat the olive oil in a pan. Break the remaining cauliflower into small pieces, then sauté for 5 minutes. Add 1 T butter and the preserved lemon, then season. Sauté until golden brown.
5. Remove the risotto from the bag and gently combine with the remaining butter and Parmesan. Serve with the cauliflower purée, crispy cauliflower and sprinkle with more Parmesan.

Find more risotto recipes here.